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seen Dec 7 '12 at 0:18

Dec
7
comment Baileys ice cream stabilizer
So, I tried it with 1 tsp of xanthan gum as stabilizer. The results were interesting. It took about 10 minutes less churning than called for, which I attribute to the stabilizer. Also, and I'm not sure if I should attribute this to the stabilizer or the fact that it's a custard-based recipe, but for my personal taste it didn't have a milky enough tactile sensation. Next time I will indeed leave out the xanthan completely in order to compare, and may also focus on simple dairy recipes in the future.
Dec
5
comment Baileys ice cream stabilizer
The recipe calls for adding the stabilizer to the egg yolks and sugar before mixing with the milk/cream. In this case I'd be blending the yolks, sugar, and xanthan together in the blender before adding to the milk/cream. Sounds OK to you? Also, are you sure about the 1 tsp? Most references I've seen call for about 1/8 of this.
Dec
4
comment Baileys ice cream stabilizer
Updated with full list of ingredients. I believe the reason for the stabilizer is due to the Baileys. None of the other ice cream recipes listed on the same page call for a stabilizer. Your advice about letting it sit is well taken, SAJ14SAJ, as it's even recommended here to let the mixture stand for 4 hours before transferring to ice cream mixer to let the flavours develop.
Dec
4
awarded  Editor
Dec
4
revised Baileys ice cream stabilizer
Added full list of ingredients as requested
Dec
4
awarded  Student
Dec
4
asked Baileys ice cream stabilizer